Some desserts bring back memories of family kitchens, warm ovens, and simple moments shared around the table. This old-fashioned cinnamon raisin bread pudding is one of those comforting treats. Made with soft bread, creamy vanilla custard, plump raisins, and a touch of cinnamon, it turns everyday ingredients into a warm homemade dessert.
The top becomes lightly golden as it bakes, while the inside stays soft and custardy. Every spoonful has a little sweetness, a hint of spice, and tender pieces of bread that soak up the vanilla-rich mixture.
Whether you are using leftover bread or preparing something special for a family dinner, this cinnamon raisin bread pudding is an easy dessert worth sharing.
Why You’ll Love This Cinnamon Raisin Bread Pudding
This recipe is all about familiar flavors and a comforting homemade texture.
- Soft and creamy center: The bread absorbs a gently spiced vanilla custard.
- Golden top: The surface becomes lightly toasted while the inside stays tender.
- Sweet bursts of raisins: Raisins add little pockets of sweetness throughout.
- Simple ingredients: Most of what you need may already be in your kitchen.
- A practical way to use leftover bread: Slightly stale bread works especially well.
Ingredients for Cinnamon Raisin Bread Pudding
This recipe makes approximately 8 servings and uses a 2-quart baking dish.
For the Bread Pudding
- 8 cups (about 400–450g) day-old bread, cut into 1-inch cubes
- ½ cup (75g) raisins
- 4 large eggs
- 2 cups (480ml) whole milk
- ½ cup (120ml) heavy cream
- ½ cup (100g) packed light brown sugar
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons melted unsalted butter
Optional Topping
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- A little powdered sugar for serving
How to Make Old-Fashioned Cinnamon Raisin Bread Pudding
Step 1: Prepare the Bread
Cut the bread into roughly 1-inch cubes. If the bread is fresh and soft, spread the cubes on a baking sheet and leave them uncovered for a few hours, or place them in a 300°F (150°C) oven for about 8–10 minutes to dry slightly.
Transfer the bread cubes to a lightly buttered 2-quart baking dish. Scatter the raisins evenly between the pieces.
Step 2: Make the Vanilla Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.
Whisk until the sugars have mostly dissolved and the mixture looks smooth.
Step 3: Pour the Custard Over the Bread
Slowly pour the custard over the bread cubes and raisins.
Gently press the bread down with the back of a spoon so the pieces can absorb the liquid. Let the mixture rest for about 20–30 minutes.
Step 4: Add the Butter
Drizzle the melted butter evenly over the top. If you like a slightly sweeter crust, mix the optional brown sugar and cinnamon and sprinkle them over the surface.
Step 5: Bake Until Golden
Preheat the oven to 350°F (175°C).
Bake the bread pudding uncovered for approximately 40–50 minutes. The top should look lightly golden, and the center should be set rather than liquid.
If the surface browns too quickly, loosely cover the dish with foil for the remaining baking time.
Step 6: Let It Rest
Remove the dish from the oven and let the pudding rest for about 10–15 minutes. This allows the custard to settle and makes serving easier.
Step 7: Serve Warm
Spoon the warm bread pudding into individual bowls. Add a light dusting of powdered sugar if desired.
For an extra special dessert, serve it with vanilla ice cream or a little whipped cream.
Helpful Tips for the Best Bread Pudding
Choose Bread That Holds Its Shape
Brioche, challah, French bread, and plain white bread can all work well. Slightly stale bread absorbs the custard without becoming mushy too quickly.
Give the Bread Time to Soak
Do not rush the soaking step. Allowing the bread to rest in the custard helps create a soft, evenly flavored center.
Soak the Raisins for a Softer Texture
If your raisins are particularly dry, soak them in warm water for 10 minutes and drain them well before adding them to the dish.
Check the Center Before Removing It
The center should be set, not sloshing with liquid. Baking time can vary depending on the bread, baking dish, and oven.
Let It Rest Before Serving
A short resting period helps the pudding hold together when spooned into portions.
For another take on this classic comfort dessert, explore the Pumpkin Bread Pudding recipe at King Arthur Baking. It is a useful example of how bread and custard can be combined into a warm baked pudding.
Delicious Variations to Try
Apple Cinnamon Bread Pudding
Add ½ cup of finely diced apple along with the raisins for a fruity variation. Choose a firm apple and cut it into small pieces.
Pecan Raisin Bread Pudding
Add ⅓ cup chopped pecans for a pleasant crunch that complements the soft custard.
Chocolate Chip Bread Pudding
Replace half of the raisins with ⅓ cup chocolate chips for a sweeter dessert.
Extra Vanilla Flavor
Add an additional ½ teaspoon vanilla extract to the custard if you enjoy a stronger vanilla aroma.
How to Store Cinnamon Raisin Bread Pudding
Allow the pudding to cool, then cover the baking dish or transfer portions to an airtight container.
Refrigerate leftovers within 2 hours of baking and enjoy them within 3–4 days.
To reheat, warm individual portions in the microwave until heated through, or cover the baking dish with foil and warm it in a 300°F (150°C) oven.
You can also freeze individual portions in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the best bread for bread pudding?
Brioche, challah, French bread, and plain white bread are all good choices. Slightly stale bread is especially useful because it absorbs custard while retaining some structure.
Can I make bread pudding the night before?
Yes. Assemble the bread and custard in the baking dish, cover it, and refrigerate overnight. Bake it the following day. If baking directly from the refrigerator, allow for some additional baking time and check that the center is fully set.
Why is my bread pudding soggy?
Too much custard, very fresh bread, or insufficient baking can leave excess moisture. Use bread that is slightly dry, measure the liquid carefully, and bake until the center is set.
Can I use different dried fruit?
Yes. Dried cranberries, chopped dates, or chopped dried apricots can replace some or all of the raisins.
Should bread pudding be served warm or cold?
It is especially comforting when served warm, but chilled bread pudding can also be enjoyed. Try both to see which texture you prefer.
If you enjoy comforting homemade desserts, try our Small Batch Apple Crisp for Two for another warm fruit dessert. For a quick sweet treat, you can also make our Chocolate Chip Cookie in a Mug.
Final Thoughts
This old-fashioned cinnamon raisin bread pudding proves that a simple collection of everyday ingredients can become something memorable. The creamy vanilla custard, warm cinnamon, sweet raisins, and golden bread create a dessert that feels right at home on a family table.
Make it for a quiet weekend, share it after dinner, or prepare it when you have leftover bread waiting to be used. Sometimes the most comforting recipes are the ones that bring everyone together for one more spoonful.
I will try it soon. thanks for share admin